Meanwhile, prepare the tulip cups. Cut off stems and remove the pistils and stamens from the tulips. Place each tulip cup in a custard cup or muffin-pan cup to keep them upright; set aside.

Add meringue powder to syrup in bowl. With electric mixer on high speed, beat until soft peaks form. Add vanilla and beat until stiff peaks form. Fold cooled strawberry gelatin mixture into meringue until well mixed. In small bowl, with electric mixer on high speed and same (no need to wash) beaters, beat cream until stiff peaks form. Fold whipped cream into strawberry gelatin mixture. Gently spoon strawberry mixture, or mousse, into tulip cups, dividing evenly. Refrigerate until set — 2 hours or overnight.

Just before serving, sort remaining strawberries and reserve 16 small ones for garnish. Hull and slice remaining berries; divide equally and place in center of each of 8 serving plates. With large spoon, transfer tulip cups onto bed of sliced berries, moving slices around tulip to support cup upright. Pour a thin layer of orange-berry sauce around tulip cup on each plate. Garnish each with 2 berries. Pass remaining sauce. Serve immediately.

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